Black mustard has probably been used since ancient times. The leaves and blossoms give a piquant spice to salads, lending them a pleasant sharpness. The seeds can be used whole or ground. They are used in the Indian kitchen where the light, piquant hotness lends curry dishes an aromatic touch. Black mustard is hotter than the white variety and is well suited to substantial meat courses, curries or grills. According to Ayurveda black mustard promotes well functioning Agni - the digestive fire which is very important for smooth metabolism of food. Controlled organic cultivation. Tin shaker with large and small holes. Classic Ayurveda 70 g